Prepare cornbread according to package directions. Let cool, then
coarsely crumble. Place on a baking sheet and bake for 15 minutes
to slightly crisp, stirring once or twice. Transfer to a large bowl and
set aside. Melt butter in a large skillet. Add onion and cook for 10
minutes to soften. Add celery and cook for 5 minutes more. Stir bell
pepper into skillet, then add to bowl with cornbread; stir in broth and
seasonings.

Preheat oven to 375°F and spray an 11-by-7-inch baking dish with
nonstick cooking spray. Spoon stuffing into dish and top with pumpkin
seeds; bake for 45 to 55 minutes or until golden brown on top.

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